CURRIED PUMPKIN-PEANUT SOUP

"This soup is a traditional dish popular with the French Creoles of Louisiana.  This soup is smooth enough for a first course yet rich enough to be a meal in itself when paired with a load of crusty, buttery bread and a crisp salad."



2 Tablespoons red-skinned peanuts
1 Tablespoon butter
1 small white onion, finely chopped
1 clove of garlic, minced
16 ounces canned pumpkin purée
1/2 cup smooth peanut butter
2 3/4 cups chicken stock or broth
2 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 cup plain, nonfat yogurt (plus 1/4 cup for garnish later)
4 teaspoons freshly squeezed lemon juice


   Preheat oven to 350 F. Place the peanuts in a single layer on an ungreased, flat baking dish and roast for 10 minutes. Cool slightly. Place the peanuts in a kitchen towel and rub together briskly to remove the skins. Chop coarsely, and set aside.

   In a large saucepan, heat the butter over medium heat until completely melted.  Add the onion and garlic and sauté until softened and translucent about 5 minutes.  With a whisk, stir in the pumpkin, peanut butter, chicken stock, curry powder, cayenne pepper and salt. Bring the mixture to a boil and immediately reduce the heat to medium-low.  Simmer for 20 minutes, stirring occasionally. Cool slightly.
   
   Once your mixture has cooled slightly, purée the soup in a food processor or in a blender.  (This may take several batches, depending on the size of your appliance.) Pour soup back into the saucepan and set over medium-low heat. Stir in 1/2 cup yogurt and the lemon juice. Heat thoroughly for about 5 minutes, until completely heated, but do not let the soup come to a boil.
   
   Ladle into individual soup bowls and garnish each with the chopped, roasted peanuts and with a dollop of yogurt.

Leesa Marshall